Best 3 Fried Shrimp With Spicy Remoulade Recipes

**Crispy Fried Shrimp with Spicy Remoulade: A Southern Treat to Tantalize Your Taste Buds**

Embark on a culinary journey to the heart of Southern cuisine with our tantalizing recipe for Fried Shrimp with Spicy Remoulade. This classic dish embodies the essence of Southern comfort food, featuring succulent shrimp coated in a golden-brown, crispy batter and accompanied by a zesty remoulade sauce that packs a flavorful punch. Our detailed guide will take you through every step of the cooking process, ensuring that you create a dish that will delight your palate and impress your dinner guests. In addition to the main recipe, we've also included variations for baked shrimp and air fryer shrimp, providing you with options to suit your cooking preferences and dietary needs. Get ready to indulge in a seafood sensation that will leave you craving for more!

Here are our top 3 tried and tested recipes!

CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE

Crispy Shrimp Po' Boy with Spicy Remoulade image

Provided by David Rose

Categories main-dish

Time 40m

Yield 3 servings

Number Of Ingredients 16

Ingredients

Oil, for frying
9 jumbo shrimp, peeled, deveined and tails removed
1 teaspoon garlic powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, beaten
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/2 cup sriracha
1/4 cup chopped capers
2 Roma tomatoes, thinly sliced
3 ciabatta rolls, sliced open
Olive oil, for brushing
3 slices Muenster cheese
1 cup shredded romaine lettuce

Steps:

Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
Deep fry the shrimp until golden brown, 6 to 8 minutes.
Remove the shrimp with a slotted spoon and drain on the paper towels.
Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
Sprinkle the tomato slices on both sides with salt and pepper.
Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE

Fried Green Tomatoes with Shrimp Remoulade image

A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.

Provided by Liz Horn Pršic

Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes

Time 45m

Yield 6

Number Of Ingredients 21

Ingredients

½ cup Creole mustard
½ cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
1 cup buttermilk
1 egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
¼ cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

Steps:

In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g

BRENNAN'S CLASSIC SHRIMP REMOULADE

Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

Tips:

For the best results, use fresh shrimp that are peeled and deveined. If using frozen shrimp, thaw them completely before cooking.
To make the remoulade sauce, use a food processor or blender to combine all of the ingredients until smooth. If the sauce is too thick, add a little bit of milk or water until it reaches the desired consistency.
When frying the shrimp, be sure to use a heavy-bottomed skillet over medium-high heat. This will help to prevent the shrimp from sticking to the pan and will also help to create a crispy coating.
Do not overcrowd the pan when frying the shrimp. This will cause the shrimp to steam instead of fry and will result in a soggy coating.
Serve the fried shrimp with the spicy remoulade sauce immediately.

Conclusion:

This recipe for fried shrimp with spicy remoulade is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, and the remoulade sauce is the perfect complement. This dish is sure to be a hit at your next party or gathering.